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Pasta al Pomodoro Recipe | Lively Weekends | Italian Food

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Originating from the southern regions of Italy, Pasta al Pomodoro is a quintessential dish that highlights the simplicity and freshness of Italian cuisine. Traditionally enjoyed in family gatherings, it embodies the Italian philosophy of using high-quality, seasonal ingredients. Today, it is celebrated worldwide and often adapted with various pasta shapes and additional ingredients like vegetables or proteins.

Ingredients

  • pasta
  • tomatoes
  • garlic
  • olive oil
  • basil
  • parmesan cheese
  • salt
  • black pepper

Instructions

  1. 1Boil water in a large pot and add salt until dissolved.
  2. 2Add pasta to boiling water and cook until al dente, stirring occasionally.
  3. 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
  4. 4Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
  5. 5Add chopped tomatoes to the skillet and cook until softened, about 5-7 minutes.
  6. 6Season the tomato mixture with salt and black pepper to taste.
  7. 7Drain the pasta, reserving a cup of pasta water.
  8. 8Add the drained pasta to the skillet with the tomato sauce.
  9. 9Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
  10. 10Stir in fresh basil leaves just before serving.
  11. 11Serve with grated parmesan cheese on top.

Ingredient Alternatives

parmesan cheese

Healthier: nutritional yeast

Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Techniques

boilingsautéing

Equipment

large potskilletcolander
🌶️🌶️🌶️Lowglutendairy

Also Known As

Pomodoro PastaSpaghetti al Pomodoro

Ingredients

  • 500g seekh kabab (minced meat skewers)
  • 2 cups yogurt
  • 2 medium onions, finely chopped
  • 2 tomatoes, pureed
  • 1/4 cup cooking oil
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. 1Heat oil in a pan over medium heat.
  2. 2Add cumin seeds and let them splutter.
  3. 3Add chopped onions and sauté until golden brown.
  4. 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
  5. 5Add the pureed tomatoes and cook until the oil separates from the mixture.
  6. 6Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
  7. 7Lower the heat and add the yogurt, stirring continuously to avoid curdling.
  8. 8Once the yogurt is well incorporated, add the seekh kababs to the pan.
  9. 9Cover and simmer for 10-15 minutes, allowing the kababs to absorb the flavors.
  10. 10Garnish with fresh coriander leaves before serving.

Equipment

PanSpatulaKnifeChopping board
🌶️🌶️🌶️Medium

Ingredients

  • 1 whole chicken (about 3-4 lbs)
  • 2 cups basmati rice
  • 4 cups water
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 green chilies, slit
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2-3 tbsp oil or ghee
  • Whole spices (2-3 cardamom pods, 2-3 cloves, 1 stick cinnamon)

Instructions

  1. 1Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. 2In a large bowl, marinate the whole chicken with yogurt, garlic, ginger, turmeric, red chili powder, coriander powder, garam masala, and salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
  3. 3In a large pot, heat oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.
  4. 4Add the marinated chicken to the pot and cook for about 10-15 minutes, turning occasionally until the chicken is browned on all sides.
  5. 5Add the chopped tomatoes, green chilies, cumin seeds, and whole spices. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
  6. 6Add the soaked and drained rice to the pot, followed by 4 cups of water. Stir gently to combine.
  7. 7Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook for about 25-30 minutes, or until the rice is fully cooked and the chicken is tender.
  8. 8Once cooked, remove the pot from heat and let it sit covered for another 10 minutes to allow the flavors to meld.
  9. 9Garnish with chopped cilantro and mint leaves before serving.
  10. 10Serve hot with raita or salad.

Equipment

large potmixing bowlspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium

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